Southwestern Chicken Soup

By: R.W.

1 can (49.5 oz) reduced-sodium chicken broth

1 can (14.5oz) crushed tomatoes, undrained

1 can (14.5 oz)crushed tomatoes, undrained

1 can (4 oz) chopped green chilies

1 lb boneless skineless chicken breasts, cut into small cubes

1 large onion, chopped fine (I puree' in food processor)

1/3 cup chopped cilantro

1 garlic clove, mined

1 tsp chili powder

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

3 cups frozen corn, thawed (can use 2 cans corn, drained)

In large saucepan combine first 12 ingredients. Bring to boil. Reduce heat; cover and simmer 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese.

***I brown the chicken in the saucepan in 1 Tbsp olive oil then add the next 11 ingredients. Bring to boil. Reduce and simmer 1 hour. Add corn; cook 10 minutes longer and serve.